Zucchini Salad with Roasted Pepper
Griddled zucchini and red pepper dressed with olive oil and balsamic vinegar.
A simple warm salad in which zucchini and red pepper are cooked until tender and lightly browned. It is finished with a brief olive oil and balsamic vinegar dressing.
Ingredient allergens
Allergen listThere are no verified associations for these ingredients yet.
Method
- 01
Prepare the vegetables
Wash the zucchini and red pepper. Cut the zucchini into slices and the pepper into long strips.
Ready to continue when: The zucchini slices and pepper strips are evenly sized and ready to cook.
- 02
Griddle the vegetables
Heat a griddle or frying pan over medium-high heat. Cook the zucchini slices and pepper strips for 3–4 minutes on each side.
Ready to continue when: The zucchini and pepper are tender and lightly browned on both sides.
8 min - 03
Dress and serve
Transfer the zucchini and pepper to a salad bowl. Mix the olive oil with the balsamic vinegar, pour it over the vegetables, and toss gently.
Ready to continue when: The vegetables are evenly distributed and coated with the dressing.
Ingredients
Sources and review
Content researched, cross-checked and automatically validated. Sources consulted:
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State: Published after documentary validation; no “Tested” label is shown.